Frank's Recipes! Grand Marnier Souffle

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Grand Marnier Souffle

Butter
Sugar, granulated
3 tablespoon Butter
3 tablespoon Flour
1/4 teaspoon Salt
1/2 c Milk
4 Egg, separated; room temperature
1/2 teaspoon Cream of tartar
1/2 c Sugar, granulated
1/4 c Grand Marnier
1 Orange rind; grated
Sugar, confectioners
Whipped cream

Yield: 6 Servings

Butter one 1 1/2-quart to 2-quart souffle dish or casserole; dust with sugar and set aside. Melt three tablespoons of butter in a medium saucepan over medium-high heat; blend in the flour and salt. Cook, stirring constantly, until mixture is smooth and bubbly; stir in the milk all at once. Cook, stirring, until the mixture boils and is smooth and thickened; set aside.

In a large mixer bowl, beat the egg whites with the cream of tartar at high speed until foamy. Add the granulated sugar, two tablespoons at a time, beating constantly until the sugar is dissolved and the whites are glossy and stand in soft peaks.

Thoroughly blend the egg yolks, liqueur and orange rind into the reserved sauce. Gently, but thoroughly, fold the yolk mixture into the whites. Carefully pour a into prepared dish; bake in preheated 350 F. oven until soufflé is puffy, delicately browned and shakes slightly when oven rack is gently moved back and forth, about 45 to 55 minutes. Dust with confectioners' sugar and serve at once with whipped cream.